Cardamom-Infused Pistachio Berry Tart
The saying "my eyes are bigger than my stomach" is so true for me, when I go to the local Farmer's market. Every time I come home, I have bought a bag full of fresh strawberries, blueberries, and raspberries. But seriously, how I can resist? They're so delicious and they are THE perfect baking ingredients. So this past weekend when I had my family over for lunch, I made a pistachio tart infused with cardamom and topped it with all the fresh berries. Everyone loved it specially that we served the tart with Akbar-mashti ice cream. The flavors were amazing, the cardamom paired with rose water is a marriage approved by all ;)
For those of you who haven't had Akbar-mashti ice cream is a special blend of Iranian saffron and rosewater ice cream filled with chunks of cream. And trust me, it goes perfect with this tart.
Since this is a baked custard tart, I wanted a tart shell that would be less flaky so I am using pâte á Foncer, a tart dough that has egg and milk and is perfect for custard base tarts. This dough is alsoperfect for making quiche. Just note to avoid overmixing the dough as it causes the dough to shrink and be tough.
A note on the type of flour: pastry flour vs. all purpose flour? As you might know, pastry flour is milled from soft wheat and has lower protein content (8-9%) vs. all purpose flour that has the highest protein content (10-11%) and is milled from a blend of wheat. For baking pies and tarts, I recommend using pastry flour as it absorbs more liquid and produces a fine crumb. But if you don't have pastry flour accessible you can use all purpose flour.
Resting the dough: usually is recommended to rest the dough for up to 4 hours and the reason is when the dough rests, the gluten relaxes and flour will be hydrated, making it easier to work with the dough.
For the custard: if you're using strawberries, cut them in smaller pieces
Pistachio Berry Tart
Serves: 6-9| Bake time: 35 minutes
Ingredients for tart dough:
- 185g butter
- a pinch of salt
- a pinch of sugar
- 1 egg yolk
- 45g milk
- 250 pastry flour or all purpose flour
- Bring all ingredients to room temperature. Using a paddle attachment mix the butter just to break it up and not to incorporate any air. Add salt, egg yolk, sugar, and milk, and mix; the mixture doesn't look homogeneous, but it's ok. Add flour in two stages and mix until incorporated, don't overmix.
- Wrap the dough in plastic wrap and refrigerate for 4 hours. Meanwhile lets prepare the custard.
Ingredients for custard:
- 1 1/2 cup ground pistachios, lightly toasted
- 8-10 tablespoons whole milk
- 8 tablespoons honey
- 4 egg yolks
- 1 cup sour cream
- 1 teaspoon cardamom powdered
- 2 tablespoons butter, softened
- 50-100g fresh or frozen berries
Soak the pistachios in the milk for 5-10 minutes. In a large bowl mix together the honey, egg yolks, sour cream, cardamom and soft butter, add the pistachios and mix. Now the custard mix is ready.
Preheat the oven to 380°F/193°C
Dust your work surface to roll out the dough to less 3/4" thick. Normally, you would need to dust your rolling pin as well, so it won't stick to the dough, but I use rolling pin sleeve and makes my job so easy, so I definitely recommend you use it, drap the dough over the rolling pin, lift it up and unfold it slackly over the tart pan, roll your rolling pin over the tart pan to cut the extras.
Pour the custard filling into the pastry shell and sprinkle the berries over the top, and place in the oven. Bake for 30 minutes or until the pastry is golden brown. Remove from the oven and let the tart cool to room temperature before serving.
Dust the top with powdered sugar and serve with ice cream or whipping cream.